Buttermilk Glaze on Carrot Cake
How To Bake The Best Carrot Cake You'll Ever Eat • Tasty
Ever wondered how to make the perfect carrot cake? Look no further.
Recipe:
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Moist Carrot Cake Recipe
Learn how to make the best carrot cake with cream cheese frosting! This carrot cake is so rich, moist and delicate. A must try recipe.
Printable Version:
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Ingredients:
For the cake:
2 cups (250g) all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1½ teaspoons cinnamon
1/4 teaspoon ground nutmeg
4 eggs
1 cup (220g) vegetable oil/canola oil
3/4 cup (150g) white sugar
3/4 cup (150g) brown sugar
1 teaspoon vanilla extract
3 cups (300 grams) grated peeled carrots
100g +200g pecans/walnuts – toasted
for the frosting:
1 cup (240ml) Heavy cream, cold
2 cups (450g) Cream cheese, room temperature
1½ cups (190g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 350F (175C). Grease two 8-inch (20cm) cake pans and line the bottoms of the pans with parchment paper.
2. In a large bowl sift flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir and set aside.
3. Peel and grated the carrots.
4. In a large bowl beat oil, sugar and vanilla. Add eggs and beat until light and fluffy.
5. Add flour mixture to the wet mixture and mix until combined. Add grated carrots and 1/3 of chopped walnuts, stir until combined. Pour the batter into prepared pans and bake for 30-35, until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool.
6. Meanwhile make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Fold 1/3 of the whipped cream, then fold into the cream cheese mixture.
7. Assemble the cake: cut the top of the cakes, place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Coat the sides of the cake with the remaining chopped nuts.
8. Refrigerate for at least 2 hours before serving.
Notes:
• Instead of walnuts you can use pecans or combination of both.
• You can bake two pans at the same time.
• Instead of decorating the side of the cake you can decorate the top.
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BEST Carrot Cake Recipe - - Super MOIST! To Die For Carrot Cake Recipe | a Simply Simple Life
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Pinterest Recipe: To-Die-For Carrot Cake
(It's always so hard to find the origin of Pinterest inspired recipes: Searched and came up with Connie G and Mom on Time-Out : Thank you for the sharing)
This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!
Author: Trish - Mom On Timeout
Ingredients
Cake:
One
1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
2 cups granulated sugar
3 eggs, room temperature
Two
2 cups all-purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon
Three 2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
1 cup butter (softened)
16 oz cream cheese (softened)
2 tsp vanilla
2 lbs powdered sugar
top with toasted pecans or coconut if desired
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Carrot Cake
This Carrot Cake recipe is a traditional take on the timeless treat and created using everyday ingredients.
Full recipe here:
Prize Winning Blue Ribbon Carrot Cake - 1945
Prize-Winning Carrot Cake
Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tiny pinch of ground cloves
1/2 teaspoon salt
***
3 large eggs-room temperature
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup buttermilk-room temperature
2 teaspoons vanilla extract
***
2 cups of finely grated carrot- Food process once with a grater attachment and then a second time for finely grated carrot.
1 can (8 ounce) crushed pineapple, drained very well
1/2 cup flaked coconut
1 cup chopped toasted walnuts (optional) Toast nuts in a 350 degree oven for 5-7 minutes, cool and chop before adding to the cake.
Instructions
Line three 9-inch round cake pans with parchment paper and lightly grease/spray. Set aside.
Stir together the flour, baking soda, salt, cinnamon, nutmeg and tiny pinch of ground cloves. Set aside.
In a large bowl, with an electric mixer, combine the eggs, sugar, oil, buttermilk and vanilla, mixing together until combined and emulsified
(smooth with no oily puddles). Slowly add the flour mixture, stopping to scrape down the bowl.
Mix cake batter just until flour mixture is incorporated.
Fold in the grated carrot, pineapple, coconut and chopped nuts if using.
Pour batter into prepared cake pans.
Bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean from the center of the cakes.